Homemade Carrot Cake Sheet Cake
This Homemade Carrot Cake Sheet Cake is such a simple carrot cake recipe that your family and friends will flip for. It is covered in the best cream cheese frosting and chopped pecans, making it an irresistible homemade cake.
Prep Time20 mins
Cook Time20 mins
cooling time1 hr
Total Time40 mins
Servings: 25 pieces
For the Homemade Carrot Cake
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 1/2 cup apple sauce
- 1 pound carrots grated fine
Best Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- 8 tablespoons unsalted butter room temperature
- 4 cups powdered sugar (not packed)
- 3 teaspoons vanilla extract
- 1/2 cup chopped pecans optional
Preheat your oven to 350 degrees. Spray a large rimmed baking tray (10 by 15) with cooking spray and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
In a medium bowl, whisk together the eggs, sugars, oil, and apple sauce until smooth.
Stir the liquid ingredients into the flour mixture until just combined. Then stir in the carrots.
Pour the cake batter into the prepared baking sheet. Bake for 20 to 25 minutes or until the edges of the cake are golden and starting to pull away from the baking sheet. Be careful not to overbake.
While the cake is cooling, cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.
Once the cake is cool to the touch, spread the frosting over the top. If you desire, sprinkles chopped pecans around the edge. Cut, serve, and enjoy. Cover the left overs with aluminum foil and store in the refrigerator for up to one week.